To harvest Rose of Sharon for tea, you should primarily focus on collecting the flowers, specifically the petals and the fleshy calyx (the cup-like structure at the base of the flower). You do not want to use the seed pods.
Understanding Which Parts to Harvest
The edible and flavorful parts of the Rose of Sharon (which is a type of hibiscus) used for making tea are the flower petals and the calyx. These parts contain the compounds that give hibiscus tea its characteristic tart flavor and vibrant color.
Focusing on the Edible Parts
When harvesting for tea, look for freshly opened flowers. The best time to harvest is typically in the morning after the dew has dried.
- Flowers and Calyx: Gently pluck or snip the entire flower head or just the brightly colored petals and the plump, fleshy calyx located directly below the petals. The calyx is often dark red or purple and feels firm.
What to Avoid
It is crucial to avoid harvesting the seed pods for tea. These develop after the flower has bloomed and the petals have fallen off.
- Seed Pods: Do not use the large green seed pods that are left over after the flower fades. As noted in one reference, "these big green seed pods that are left over I just discard these because you don't want to dry these. And store them for tea."
Simple Steps for Harvesting
Follow these steps for a successful harvest:
- Identify the Plant: Ensure you have correctly identified Rose of Sharon (Hibiscus syriacus).
- Choose the Time: Harvest fresh, fully open flowers, ideally in the morning.
- Select Flowers: Look for vibrant flowers with intact petals and a healthy calyx.
- Harvest: Gently twist or snip the flower head from the stem, focusing on the petals and calyx. Avoid taking excessive foliage.
- Inspect: Check the harvested flowers for any insects or debris.
Once harvested, the flowers and calyces can be used fresh or dried for later use in tea.
